5 from 1 vote
Roasted Squash Recipe
Roasted Acorn Squash with Beautiful Clementine Beet Dressing {Vegan, Gluten, Dairy and Soy-Free}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Free of gluten, dairy, soy, sugar, eggs. Vegan, Vegetarian.
Course: Entree
Cuisine: American
Keyword: beets, vegan, dressing, roasted
Servings: 4 people
Calories: 420 kcal
Author: Amie Valpone
  • 2 large fresh red beets
  • 1 large acorn squash halved and seeded
  • 2 Tbsp. extra-virgin olive oil plus more if needed
  • Sea salt and freshly ground black pepper to taste
  • 4 Tbsp. Bai Costa Rica Clementine plus more if needed
  • 1 cup raw almonds soaked overnight in water
  • 1/4 cup chickpea miso paste
  • 1 cup diced cucumber
  • juice of 1 large lemon
  • 1/2 tsp. freshly grated ginger
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1 head flat dinosaur kale very finely chopped
  • 2 cups finely chopped purple cabbage
  • 1/4 cup diced red onion
  • 1 small green or red bell pepper finely diced
  • 2 Tbsp. finely chopped fresh cilantro or basil
  1. Preheat the oven to 400 degrees F.
  2. Drizzle the beets and squash with olive oil. Season with sea salt and pepper. Then place on a rimmed baking sheet and roast the beets and the squash for 25-30 minutes or until tender. Remove from the oven and set aside for 5 minutes or until cool enough to touch. Set the squash aside (you can peel the squash or wait until served to peel it) and work with the beets.
  3. Peel the beets with your hands (or a paper towel if you don't want to stain your hands), remove the stems and place the peeled beets in a food processor with the Bai liquid, drained almonds, miso paste, cucumber, lemon juice, fresh ginger, 1/4 tsp. sea salt and 1/4 tsp. freshly ground pepper, to taste. Puree until smooth. Add more Bai liquid if you'd like a thinner consistency. Season to taste and transfer to a small bowl.
  4. On a large serving platter, arrange the roasted squash and top with the chopped kale, cabbage, red onion, bell pepper, fresh cilantro, sea salt and pepper to taste. Drizzle with the beet dressing and serve immediately.
Nutrition Facts
Roasted Acorn Squash with Beautiful Clementine Beet Dressing {Vegan, Gluten, Dairy and Soy-Free}
Amount Per Serving
Calories 420 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g19%
Sodium 971mg42%
Potassium 1240mg35%
Carbohydrates 39g13%
Fiber 10g42%
Sugar 10g11%
Protein 14g28%
Vitamin A 4837IU97%
Vitamin C 113mg137%
Calcium 230mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.